Awesome John! I finally got my Foodi this morning! Because of you, I needed no instruction manual! Made them wings! I told my hubby. "John got me right, before this even showed up I was in class on his videos!" Wings were perfect! Thank you so much!
That is really good to hear and actually quite inspirational...glad I helped and you get a gold star and a smiley face on your homework!!! ...lol...Thank you and thanks for watching, trying the recipe and sharing your results!!!
WOW, I have Never been so Excited about making Beef tips and rice !!!!! I had Given up on them 👩🍳🤗👍 thanks again John for making the STAY AT HOME so much.......... 🤔 more Relaxing 😌 I could not think of a Word ? But thanks for Being SO DARN FUN TO WATCH & LEARN NEW THINGS FROM. We Love ❤️ You Here 😘👍
Love these things, my wife used to make this to die for. PS: 4-5 spoons of gravy mix in a measuring cup (or W/e) and a tablespoon or so of water, make a paste (Rue) and then add to the pot is much faster and guarantees no clumps. It can also be done Without having to take out any ingredients.
Oh YAY.....he's back.....Will watch the moment I have time... it's just the BEST ever.... joy to your and your family...I happen to have sensitivities to lots of things food wise....but watching you cook..seeing your prep work...hearing your sharing with us how it all came to be the presentation before us once done... for me....it's tops.... doesn't matter I can't make or eat exactly what might be shown.....it's the whole process...the quality of each ingredient...how it's presented..and the care and desire YOU have for each of us to be able to embrace this....give it a try...if that's in our desires...and you certainly inspire with your genuine enjoyment of what you've found to be delicious and delightful that you show us in each video !! YAY ! (Nancy)
@@JohnSanders I know you do...because you have an awesome humility ever present in all you do... That is part of why I am here.... to thank me....nearly speechless...what you do...I think about what it must take with desire...inspiration...and "gifts" to be able to do this consistently for others.... Kitchen and lighting....AWESOME.... wow.... You've got it going JS.... ~thanks~ :) I'll let others share now.....but know I am always here....so grateful...will get my Foodi in months to come.. I'll share here when I do.... :)
I've thought about your comment all day, I really do appreciate all you said and it is very encouraging, I can't wait for you to get a foodi and I hope it's soon...Thank you again and as always...Thank you for watching my videos!!!
What's up 007!!! It's been a while my brother. Enjoyed it!! I used and added beefy onion soup mix and fresh mushrooms and w sauce...It's a hit, thanks!!!
We certainly enjoy your recipes. I don’t know why you don’t like the sauté setting when browning your meat, this is where the flavor is developed. Also you should go back to sauté when making your gravy. The thickening occurs when the liquid is boiling. Thanks again.
Thank you!!! That is my goal and thank you for mentioning that!!! That particular recipe is a good one too!!! Thank you for watching and commenting on my video!!!
Looks soooo good, John; gonna have to try it! However, didn't find the recipe in the Description or a link. Did I miss it? Oh, well, guess another tour of the video and transcribe it myself, eh? Y'all Be Safe!
I would have this with mashed potatoes being from the top of New England and the biggest potato producing state in the east. I always cook so that nobody needs to season their food and nobody has ever said something is too salty or too bland. When London broils go on sale I will buy three or four of them and put them in my deep freeze and then cut that up if I want to make a recipe. My recipes I create and I've been making a lot of them for a long time. I've no off of beef tips are not small! My mother would have to cut them down. One of the best things I have made for myself and other people would be my mother's smothered beef with onions and gravy. It's a slow cook recipe so you could Brown the meat and then go to slow cook. If you're interested in the recipe please let me know and I will share it happily. :-). Searing is not about color it pressure is called Maillard reaction. There is a whole lot of science behind it but it is when proteins and carbohydrates caramelize and turn brown. An old saying is brown food tastes good! I even begin to slightly Brown things like tomato paste. Without that caramelization which brings amino acids to the surface which means big flavor! I have done this my entire life and I can tell with one small bite when somebody hasn't done it. It is the next level of flavor and gives a depth of flavor that you can't get any other way. :-)
Great video....was looking for carne guisada....perfect, will just add cumin and garlic when you add the onions......gotta say though beef tips with gravy will a meal next week for sure. Husband wants carne guisada today. Thank you so very much for all your videos.
Thanks for the recipe John. Ironically I was already planning to do tips tonight. They have water buffalo here in Qatar. It is very tender and not marbled like ordinary steaks. Your timing is always perfect. Thank you.
Mr.Jelly. Your vids are like a good book... I'll watch a few minutes,go do something else around the house. Come back, and watch the next chapter, and the next, until I can finish the whole presentation to see how the ending turns out. They're Very entertaining and enjoyable without being pretentious. Keep it up!
Jelly what a great meal, my wife made it tonight and it turned out great, I’m not going to lie we were both hesitant about the powdered gravy but it turned out great. Keep the videos coming.
@@JohnSanders I put SHUN KNIVES in search bar up there...WOW...they sound fabulous..Alton Brown's favorite. If you had to pick one of the SHUN...do you recommend one? Where is the best place to buy them...I'm afraid to look at the price...:) Saving for my Foodi in late August..
@@vitazgal9933 I got some of mine from "all things BBQ" I really like them and I guess I use my 6 inch Kiritsuke the most but you can't go wrong with the 8 inch chef knife
@@JohnSanders Going to look it up...right after I finishing reading about the Avocado hand in another video you told us about...lol ;) I'm on a roll Big John.... hee he! Thanks...really...!
@@vitazgal9933 the avocado hand is real, I was pitting peaches last night and I believe you could start another emergency room buzz word doing that if you were not careful..
This video is a prime example why I don't use the Ninja as much as my Instant Pot's. I hate that you can't remove the frying lid; of course, I've sent that suggestion to Ninja.
I really enjoyed your Videos you are very Informative of what you do you explain every Detail keep up the good job you. God Bless you
Thank you Betty much and I love hearing that... glad to hear you enjoy my videos and thank you for watching them!!!
And he keeps it short and sweet and that's what I like. No rambling.
Awesome John! I finally got my Foodi this morning! Because of you, I needed no instruction manual! Made them wings! I told my hubby. "John got me right, before this even showed up I was in class on his videos!" Wings were perfect! Thank you so much!
That is really good to hear and actually quite inspirational...glad I helped and you get a gold star and a smiley face on your homework!!! ...lol...Thank you and thanks for watching, trying the recipe and sharing your results!!!
WOW, I have Never been so Excited about making Beef tips and rice !!!!! I had Given up on them 👩🍳🤗👍 thanks again John for making the STAY AT HOME so much.......... 🤔 more Relaxing 😌 I could not think of a Word ? But thanks for Being SO DARN FUN TO WATCH & LEARN NEW THINGS FROM. We Love ❤️ You Here 😘👍
I am very glad to hear that!!!
Love these things, my wife used to make this to die for.
PS: 4-5 spoons of gravy mix in a measuring cup (or W/e) and a tablespoon or so of water, make a paste (Rue) and then add to the pot is much faster and guarantees no clumps. It can also be done Without having to take out any ingredients.
"It's not no crisis!" ~ Jelly007
Oh YAY.....he's back.....Will watch the moment I have time... it's just the BEST ever.... joy to your and your family...I happen to
have sensitivities to lots of things food wise....but watching you cook..seeing your prep work...hearing your sharing with us
how it all came to be the presentation before us once done... for me....it's tops.... doesn't matter I can't make or eat exactly
what might be shown.....it's the whole process...the quality of each ingredient...how it's presented..and the care and desire
YOU have for each of us to be able to embrace this....give it a try...if that's in our desires...and you certainly inspire with
your genuine enjoyment of what you've found to be delicious and delightful that you show us in each video !! YAY ! (Nancy)
Thank you Nancy, I really appreciate all you said and thanks for stopping by, hope you enjoy the video!!
@@JohnSanders I know you do...because you have an awesome humility ever present in all you do...
That is part of why I am here.... to thank me....nearly speechless...what you do...I think about what
it must take with desire...inspiration...and "gifts" to be able to do this consistently for others....
Kitchen and lighting....AWESOME.... wow.... You've got it going JS.... ~thanks~ :) I'll let others
share now.....but know I am always here....so grateful...will get my Foodi in months to come..
I'll share here when I do.... :)
I've thought about your comment all day, I really do appreciate all you said and it is very encouraging, I can't wait for you to get a foodi and I hope it's soon...Thank you again and as always...Thank you for watching my videos!!!
@@JohnSanders :) ~Cheers~ !
What's up 007!!! It's been a while my brother. Enjoyed it!! I used and added beefy onion soup mix and fresh mushrooms and w sauce...It's a hit, thanks!!!
We certainly enjoy your recipes. I don’t know why you don’t like the sauté setting when browning your meat, this is where the flavor is developed. Also you should go back to sauté when making your gravy. The thickening occurs when the liquid is boiling. Thanks again.
I like your style John! No nonsense recipes that are so practical, delicious, and easy for busy family's. Keep them coming please :)
Thank you!!! That is my goal and thank you for mentioning that!!! That particular recipe is a good one too!!! Thank you for watching and commenting on my video!!!
John Sanders can you use corn starch
I think that would work fine... thanks for watching!!!
Made this tonight for supper! Delicious!
Very glad to hear that...Thank you very much for trying the recipe and sharing your results!!!
How about this?
Could you have use the air fryer to Brown the meat ?
Looks soooo good, John; gonna have to try it!
However, didn't find the recipe in the Description or a link. Did I miss it? Oh, well, guess another tour of the video and transcribe it myself, eh?
Y'all Be Safe!
Thanks Raymond...I have a website I'm trying to get up before long but nothing right now...thanks for watching!!!
Thank you for keeping it simple
Thank you for all your cooking videos! And thank you for showing how to make gravy!
You are welcome... thank you for watching!!!
I’m excited for the dried gravy mix I’ve never used it! Mom didn’t teach me how to make gravy still learning at 62 lol
I'm the same way...lol... it works really well especially in things like this...thanks for watching!!!
Xanthan gum is a marvelous thickener.
I would have this with mashed potatoes being from the top of New England and the biggest potato producing state in the east. I always cook so that nobody needs to season their food and nobody has ever said something is too salty or too bland. When London broils go on sale I will buy three or four of them and put them in my deep freeze and then cut that up if I want to make a recipe. My recipes I create and I've been making a lot of them for a long time. I've no off of beef tips are not small! My mother would have to cut them down. One of the best things I have made for myself and other people would be my mother's smothered beef with onions and gravy. It's a slow cook recipe so you could Brown the meat and then go to slow cook. If you're interested in the recipe please let me know and I will share it happily. :-). Searing is not about color it pressure is called Maillard reaction. There is a whole lot of science behind it but it is when proteins and carbohydrates caramelize and turn brown. An old saying is brown food tastes good! I even begin to slightly Brown things like tomato paste. Without that caramelization which brings amino acids to the surface which means big flavor! I have done this my entire life and I can tell with one small bite when somebody hasn't done it. It is the next level of flavor and gives a depth of flavor that you can't get any other way. :-)
I agree...browning does add flavor...and I would love to have the recipe...thanks and thanks for watching!
Great video....was looking for carne guisada....perfect, will just add cumin and garlic when you add the onions......gotta say though beef tips with gravy will a meal next week for sure. Husband wants carne guisada today. Thank you so very much for all your videos.
I think that will make this very good...I've never tried carne guisada but it looks and sound good...Thanks you for watching!!!
The beef tips and gravy came out great! Thanks! I had never tried the McCormick gravy mix before. I love it! Thanks!
I love the gravy too... very fast, easy and taste as good as any I've ever had!!!
What kind of meat are you using
Thanks for the recipe John. Ironically I was already planning to do tips tonight. They have water buffalo here in Qatar. It is very tender and not marbled like ordinary steaks. Your timing is always perfect. Thank you.
That sounds very interesting... would love to hear how it comes out!!! Thanks for watching!!!
Jelly can you do a pot foodi chili sometime?
I have that on my radar just haven't gotten around to it yet but thanks for asking I will try to get something going on that...thanks for watching!!
That is a good one!!! And here it is!!! Thanks for watching!!!
ruclips.net/video/wu3VcdvvUmY/видео.html
Hi John I never seen gravy mix in a big plastic container lie at , I always have to buy the little packets . Where can I find that ?
I bought that at Sams club..Thank you for watching!!
Mr.Jelly. Your vids are like a good book... I'll watch a few minutes,go do something else around the house. Come back, and watch the next chapter, and the next, until I can finish the whole presentation to see how the ending turns out. They're Very entertaining and enjoyable without being pretentious. Keep it up!
Thanks Mike...I'll take it...anyway that works is good with me, thanks for the compliment and thank you for watching!!!
I'm with you Mike...and entertaining way of saying it. :) !
Thank you both...I really do try to help and I hope I do!!! Thank y'all for watching!!!
Love your videos thank you
I bought some brown gravy mix, but haven’t used it. Now I will give it a shot. Tksfor the info Jelly
I love the stuff...thanks for watching!!
Jelly what a great meal, my wife made it tonight and it turned out great, I’m not going to lie we were both hesitant about the powdered gravy but it turned out great. Keep the videos coming.
I was too in the beginning and now I'm using it in a lot of my recipes...Thank y'all for watching, trying and posting your results!!!
Looks delious , Trying this for supper. Thanks John.
Thanks Buck... let us know how it turns out!! And thanks for watching!!
I really love your videos!
I have a Foodi Deluxe waiting for me under the Christmas tree and can’t wait to try some of your recipes!
I’m 27 yo new subscriber
Well welcome aboard and thanks!!
John, instead of gravy, can you use Gochujang?
I've never tried that but I can't see why not...I love gochujang...thanks for watching!!
@@JohnSanders I always watch your videos. I just love them
Thank you!!,
You are awesome!
Thank you and thanks for watching!!
Hey what kinda knife you using?
I have a few Shun knives...love them...thanks for watching!!
@@JohnSanders I put SHUN KNIVES in search bar up there...WOW...they sound fabulous..Alton Brown's favorite. If you had to pick
one of the SHUN...do you recommend one? Where is the best place to buy them...I'm afraid to look at the price...:) Saving for my Foodi in late August..
@@vitazgal9933 I got some of mine from "all things BBQ" I really like them and I guess I use my 6 inch Kiritsuke the most but you can't go wrong with the 8 inch chef knife
@@JohnSanders Going to look it up...right after I finishing reading about the Avocado hand in another video you told us about...lol ;)
I'm on a roll Big John.... hee he! Thanks...really...!
@@vitazgal9933 the avocado hand is real, I was pitting peaches last night and I believe you could start another emergency room buzz word doing that if you were not careful..
This video is a prime example why I don't use the Ninja as much as my Instant Pot's. I hate that you can't remove the frying lid; of course, I've sent that suggestion to Ninja.
Can you use corn starch
I think it would be fine.
John Sanders I did use corn starch for the gravy and it worked